Chocolate Chip & Banana Pancake Muffins
These Chocolate Chip & Banana Pancake Muffins are an easy banana pancake muffin recipe made with pancake mix, ripe bananas, chocolate chips, milk, egg, butter, and a touch of maple syrup. It’s an easy bake-and-go muffin recipe for breakfast.
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They also work really well for weekend brunch, snack time, or even a simple treat to pack in lunchboxes. I love this kind of recipe to pair well with a warm cup of coffee or hot chocolate, and you can also serve it with scrambled eggs or yogurt for a fuller breakfast.
If you like easy breakfast ideas, you can also link this with a smoothie recipe or a classic ham and egg bites recipe.
How to Make Chocolate Chip & Banana Pancake Muffins
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray with nonstick spray.
2. Mash one banana in a small bowl and chop the other banana into small pieces.
3. In a large mixing bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and mashed banana until just combined. Try not to overmix; a few small lumps are fine.
4. Fold in the chocolate chips and chopped banana.
5. Divide the batter evenly between the muffin cups, filling each about ¾ full.
6. Sprinkle a few extra chocolate chips or small banana pieces on top of each muffin if desired.
7. Bake for 16–18 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
Serve & Enjoy!
Serve warm with a drizzle of maple syrup if you like!
Important Recipe Notes
- The riper your bananas are, the better. Brown, spotty bananas give the muffins natural sweetness and stronger banana flavor.
- Don’t overmix the batter. Stir just until combined—this keeps the muffins soft and fluffy instead of dense.
- Pancake mix brands can vary, so if your batter feels too thick, add a small splash of milk. If it’s too runny, add a little more pancake mix.
- Mini chocolate chips work best because they spread more evenly, but regular chocolate chips are totally fine too.
- Fill muffin cups about ¾ full so they rise nicely without overflowing.
- Every oven is a little different, so start checking at 16 minutes. The muffins are done when a toothpick comes out clean or with a few moist crumbs.
- Let them cool for at least 5 minutes in the pan before removing so they don’t fall apart.
- These store well in an airtight container for up to 3 days, or you can freeze them for up to 2 months for easy grab-and-go breakfasts.
Chocolate Chip & Banana Pancake Muffins
Ingredients
- 3 cups pancake mix
- 1 ½ cups milk
- 1 large egg
- 2 tbsp melted unsalted butter cooled to room temperature
- 2 tbsp maple syrup
- ½ cup chocolate chips plus extra for topping
- 2 ripe brown bananas
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray with nonstick spray.
- Mash one banana in a small bowl and chop the other banana into small pieces.
- In a large mixing bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and mashed banana until just combined. Try not to overmix; a few small lumps are fine.
- Fold in the chocolate chips and chopped banana.
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Sprinkle a few extra chocolate chips or small banana pieces on top of each muffin if desired.
- Bake for 16–18 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm with a drizzle of maple syrup if you like!
